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MainRecipesCake | Lemon Curd Pound Cake

   Lemon Curd Pound Cake submitted by Mom Johnson
Use your own lemon, lime, grapefruit or orange curd if you want! Lovely moist cake!

Preheat oven to 325 degrees. Beat first 2 ingredients at medium speed with a heavy-duty mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add the eggs, 1 at a time, beating just until the yellow disappears.

Sift together flour, baking powder and salt and add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at low speed just until well-blended after each addition. Stir in lemon zest, lemon extract and vanilla.

Pour batter into a greased and floured 10 inch tube pan.

Bake at 325 for 1 hour and 15 minutes to 1 hour 30 minutes. Cool cake in pan on wire rack for 15 minutes.

Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely. Garnish as desired.

Stir together sugar, butter lemon zest and lemon juice in a small heavy saucepan; add egg and stir until blended. Cook over low heat stirring constantly 10-12 minutes or until mixture thickens slightly and begins to bubble around the edges. Use immediately.

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Printable Version

v 1 cup butter, softened
v 1/2 cup shortening
v 3 cups sugar
v 6 large eggs
v 3 cups flour
v 1/2 tsp. baking powder
v 1/4 tsp. salt
v 1 cup milk
v 1 T. lemon zest
v 1 tsp. vanilla
v 1 tsp. lemon extract

v Glaze:
v 2/3 cup sugar
v 1 1/2 T. butter, melted
v 2 tsp. lemon zest
v 1 large egg, lightly beaten

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